Preheat oven to 425 F. Line a 9-inch pie plate with 1 layer of pastry; set aside.

Combine 1 cup of water and the salt in a large saucepan. Add sweet potatoes; cover andbring to a boil over high heat. Reduce heat and simmer until sweet potatoes are justbarely tender when pierced, about 5 minutes. Drain slices, rinse with cold water untilcool to touch. Drain slices well; transfer them to a large mixing bowl.

To sweet potatoes, add sugars, lemon juice, flour and pumpkin pie spice. Toss gentlywith a spatula until slices are evenly coated. Spoon sweet potatoes into pastry-linedpie plate; dot top of potatoes with butter. Place top pastry over filling and crimptop and bottom pastries together to make decorative edge. Cut 3 to 4 slits in the topto allow steam to escape.

Page 3

Old-Fashioned Sweet Potato Pie - Instructions Continued

Bake in oven until crust is browned and sweet potatoes are tender when pierced, about50 minutes.